ST Alpha - "So if I were making sea salt chocolate candies, I'd use coarse regular sea salt probably right?" (Reading a Post)

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In response to "A fad I've fallen hard for lately is salt. I've got pink Himalayan salt, black Hawaiian salt, fine white sea salt, coarse white sea salt, kosher salt," by crash davis

So if I were making sea salt chocolate candies, I'd use coarse regular sea salt probably right?

Posted by sycor Oct 17 '17, 10:08

And I've always wondered if there was a difference in the taste between the pink and regular salt. Never heard of the black Hawaiian. Where do you get that outside of Hawaii?

Responses:

I think coarse is the texture you want. And I just happened to be in the spice section of my Walmart and there was black Hawaiian -- nm - crash davis Oct 17, 10:10 7
- Having never used anything but regular salt, is there a big difference in the taste of pink and black and regular sea salt? - sycor Oct 17, 10:16 6
  - Just get some regular white sea salt and I think you'll be amazed by the difference between it and regular iodized. - crash davis Oct 17, 10:19 5
    - Yeah for the candy I figured the white would be fine. I bought fine and coarse but haven't used them yet. - sycor Oct 17, 10:23 1
      - as below I like the black on beef, but pink would work well too -- nm - crash davis Oct 17, 10:25
    - the IM is referring to the difference between black and pink and white -- nm - crash davis Oct 17, 10:20 2
      - My experience is much more limited, I feel like pink draws out flavors and fats a bit more. Put some pink on a steak or with your bread+butter, and - Flavorize Oct 17, 10:23 1
        
        yeah, the reason I go for black instead of pink on steaks is visual -- nm - crash davis Oct 17, 10:24

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So if I were making sea salt chocolate candies, I'd use coarse regular sea salt probably right?

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